Breaded and Fried Pork Cutlet with Spicy Slaw

This pork cutlet is something I make when I want comfort with a bit of crunch and warmth from sriracha. It reminds me of late-night dinners where crisp breading gives way to juicy meat, paired with a fresh slaw that cuts through the richness. It's not fancy, just satisfying in that way where every bite feels familiar yet a little exciting. I like how the flavors come together without trying too hard.

Ingredients

Pork Cutlets:
- 250g / 8.8 oz pork cutlets
- Salt and pepper to taste
- 1 cup / 110g all-purpose flour
- 1 large egg
- 1 cup / 50g panko breadcrumbs
- Vegetable oil for frying
Tonkatsu Sauce:
- 2 tsp Japanese soy sauce
- 1 tsp Worcestershire sauce
- 1/2 cup / 120ml ketchup
- 1 tsp sriracha or sambal oelek
Cabbage Slaw:
- 1 small head of cabbage, thinly sliced
- 1/4 cup / 60g plain Greek yogurt
- 1/4 cup / 60ml mayonnaise
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste

Instructions

1. 1. Prepare the cabbage slaw by mixing together sliced cabbage, mayonnaise, Greek yogurt, Dijon mustard, and honey in a bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

2. 2. In a shallow dish, combine flour, salt, and pepper. In a separate dish, beat the egg. In a third dish, add the panko breadcrumbs.

3. 3. Dip each pork cutlet into the flour mixture, making sure both sides are evenly coated. Then dip the floured cutlet into the beaten egg, ensuring it is fully covered. Finally, press the cutlet into the panko breadcrumbs, coating it thoroughly, and place on a plate or tray.

4. 4. Heat 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add 2 to 3 breaded cutlets without overcrowding the pan. Fry for 3 to 4 minutes on each side until golden brown and cooked through. Remove and repeat with remaining cutlets.

5. 5. While the cutlets are cooking, prepare the tonkatsu sauce by combining Japanese soy sauce, Worcestershire sauce, and ketchup in a small bowl. Add sriracha or sambal oelek to taste and stir well.

6. 6. Serve the fried pork cutlets with a generous portion of spicy cabbage slaw and steamed rice. Drizzle the tonkatsu sauce over the cutlets just before serving.

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